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Posts Tagged ‘Gluten-free’

Daffodils, warmer weather (occasionally … ), longer days, and spring vegetables arriving in the shops. Things are definitely looking up, at least in our kitchen if nowhere else.

Wine Suggestion: The asparagus cried out for the Höpler Grüner Veltliner lurking in the fridge waiting for spring to arrive. GV is one of the few varieties to work with asparagus and this dish isn’t shy of their flavours so a good match. Crisp pear and zesty lemon flavours overlay the hints of characteristic white pepper umami savouriness; this is so clean and vibrant it shouts the beginning of the season.

Asparagus, wild garlic & Gorgonzola risotto – serves 3

  • a bunch of asparagus, snap off and discard the woody ends
  • 1.5 litres of vegetable stock
  • 40g butter and 25g of cold diced butter
  • 1 small onion, finely chopped
  • 250g superfino carnaroli rice
  • 60ml dry white wine
  • 40g Parmesan, grated
  • 60g Gorgonzola
  • a small handful of wild garlic leaves, finely chopped

Remove the tips from the asparagus and chop the stems into 3cm pieces.

Blanch the tips in a pan of salty boiling water for 2 minutes, then drain and set aside.

Bring the stock the boil, then turn down and keep it at a bare simmer.

Melt 40g butter in a heavy-based pan, add the onion and asparagus stalks, then cook gently until the onion is soft and translucent, but not coloured.

Turn the heat up a little and add the rice. Stir for a couple of minutes until warm and coated with the butter and onion.

Add the wine and allow it to bubble up and almost disappear, then start adding the stock a ladle at a time. Keep stirring and only add more stock when the previous ladleful has been absorbed. Start tasting the rice after about 15 minutes, you want it to be soft but still with a little bite in the centre.

Remove the pan from the heat and beat in the cold butter, Parmesan, 20g of the Gorgonzola and the wild garlic. Season to taste, then ladle into warm bowls and garnish with the asparagus tips and the rest of the Gorgonzola.

(Original recipe from Made at Home by Giorgio Locatelli, 4th Estate, 2017.)

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For no particular reason we tend to eat mostly meat and fish dominant dishes on the weekend, and mostly veg during the week. This has been unsettled recently as we have no one to share our dishes with, so there is inevitably lots of leftovers from the weekend, and fewer opportunities to cook vegetables. This weekend we made sure to include a veggie dish in the line up and we’re looking forward to the leftovers already. Lots of lovely warm spices in this one. Serve with steamed rice.

Wine Suggestion: a nice accomaniment to this was from a young turk in Chateauneuf du Pape, Jean-Paul Daumen’s Méditerannée. From Southern France this contains the usual Rhone varieties alongside Cab Sauv and Merlot for a very pleasurable taste of sunshine. A well thought out biodynamic and organic blend that demonstrates why we shouldn’t always insist on what was grown traditionally in the area; this expands the range of taste on offer in a good way.

Red kidney bean & sweet potato stew with yoghurt & hot mint oil – serves 4

  • vegetable oil
  • 1 large onion, chopped
  • 4 big garlic cloves, thinly sliced
  • 2 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 690g jar of passata
  • 500g sweet potato, peeled and cut into 1cm chunks
  • 400g tin red kidney beans, drained
  • 30g flat leaf parsley, roughly chopped
  • 1 tbsp dried mint
  • Greek yoghurt

Put a large saucepan over a medium heat and pour in enough vegetable oil to coat the bottom. Add the onion and cook for a few minutes, then add the garlic and stir until both have softened but not coloured.

Stir in the spices and cook for a minutes, then season generously with Maldon salt and black pepper, then stir in the passata. Reduce the heat to low and simmer uncovered for about 25 minutes. Add a splash of water now and then if needed to prevent it sticking.

Stir in the sweet potato and cook for a further 30-40 minutes, or until tender, then add the beans and most of the parsley and heat through.

Meanwhile, put a small pan over a medium heat. Add 1 tbsp of vegetable oil and heat before stirring in the dried mint. Stir for a minute or two then remove from the heat.

Serve the stew with some yoghurt, the extra parsley and a drizzle of the hot mint oil.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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Not much to look at perhaps but this is genuinely one of our favourite soup recipes. It makes a big potful and it’s really tasty, perfect for weekday lunches. 

Red lentil and bacon soup – serves 6

  • 1 tsp vegetable oil
  • 75g smoked back bacon, finely chopped
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 small sweet potato, finely diced
  • 1 garlic clove, chopped
  • 200g red lentils, rinsed
  • 1.5 litres hot chicken or vegetable stock
  • a large sprig of thyme
  • 1 bay leaf

Heat the oil in a large saucepan and add the bacon, onion and red pepper. Cook on a low heat for 5 minutes or until the veg has started to soften. Add the sweet potato, garlic and lentils and stir for another couple of minutes. 

Pour the hot stock into the pan, add the herbs and season well with salt and pepper. 

Turn the heat up and bring to the boil, then cover and simmer for 15-20 minutes, or until the lentils are soft. 

(Original recipe from The Hairy Bikers’ British Classics by Si King & Dave Myers, Seven Dials, 2018.)

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Do we need to provide another recipe for Italian roast potatoes with rosemary? Probably not, but this version uses regular potatoes, rather than the baby waxy variety. So perhaps it will come in handy, as it did for us. 

Roast Potatoes with Rosemary – serves 4 to 6

  • 2kg potatoes e.g. Maris Piper or Roosters
  • a large handful of rosemary sprigs, leaves picked
  • extra virgin olive oil
  • Maldon salt and black pepper

Peel and cut the potatoes into chunks, then boil in salted water until just cooked through. Drain in a colander and leave for 10 minutes to cool slightly and lose some mixture. 

Preheat the oven to 220C/220C Fan/Gas 7.

Heat a roasting tray in the oven with most of the rosemary leaves and a good few glugs of olive oil, salt and pepper. 

Remove the tray from the oven and add the potatoes, turning to coat well in the oil and rosemary .

Roast for about 45 minutes, turning every 15 minutes or so. 

(Original recipe from Polpo by Russell Norman, Bloomsbury Publishing, 2012.)

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For many years we didn’t buy Polpo by Russell Norman. It has a fancy binding and was always wrapped in plastic in the bookshop, so there was no way to have a flick. We can’t remember now what made us take the plunge, but we’re so glad we did. We’ve cooked many of the recipes and recently took this book off the shelf again and cooked a few more, finishing with this steak dish. You probably don’t need Italian roast potatoes with rosemary as a side but we couldn’t resist.

Wine Suggestion: A kind birthday gift from our friends Nicola and Dave was a wine we knew nothing about, the Iuli Umberta and opening it to try with this dish was a revelation. From the Monferrato hills east of Turin, this Barbera is so full of energy and layered with subtle flavours and gentle spice; so easy and refreshing.

Flank steak with portobello mushrooms – serves 4

  • 800g flank steak, about 5cm thick
  • 4 handfuls of rocket leaves
  • 8 large Portobello mushrooms, sliced
  • 2 cloves of garlic, very finely chopped
  • 1 small handful of flat parsley leaves, chopped

Season the meat with plenty of salt and pepper.

We cooked ours on a hot barbecue but if you prefer you can oil a griddle pan and heat until hot, then grill the steak on both sides. 10-12 minutes in total should give you a medium-cooked steak. Leave it to rest in a warm place for 15 minutes.

Meanwhile, dress the rocket leaves in some good olive oil and season with salt and pepper. Divide the rocket between the serving plates or you can put it onto one large platter.

Heat 2 tbsp of olive oil in a large frying pan with the garlic and most of the parsley. Add the mushrooms and fry until soft and glossy, then set aside. We like to season these a little too.

When the meat has rested, sliced it thinly. Lay the steak on top of the rocket, then scatter with the mushrooms and serve with a drizzle of good olive oil and the rest of the parsley.

(Original recipe from Polpo by Russell Norman, Bloomsbury, 2012.)

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This is a great little side salad to serve with Middle Eastern flavours. Here we had a chicken roasted with garlic and preserved lemon. Lots of delicious flavours on the plate. 

You need to roast chicken for 20 minutes at 190C/375F/gas 5 for each 500g, plus an extra 10 minutes.

Wine Suggestion: a red wine … with chicken … of course you can. We chose the Cantos de Valpiedra, a single estate Rioja, as we wanted hints of Moorish and Middle Eastern spices which tempranillo is good at transmitting. The Cantos is super elegant and smooth and has such a supple weight that it effortlessly matched the chicken and salad.

Herb salad with pomegranate & pistachios – serves 6

  • juice of 1 orange
  • 3 tbsp red wine vinegar
  • 1 tbsp clear honey
  • a small bunch of dill, roughly chopped
  • a small bunch of mint, leaves picked and torn
  • a bunch of scallions, finely sliced
  • 100g mixed salad leaves
  • seeds from 1 pomegranate
  • 100g pistachios, roughly chopped

Whisk the orange juice, vinegar and honey together in a small bowl with some seasoning. 

Tip rest of the ingredients into a large salad bowl, drizzle over the dressing and gently toss to serve.

(Original recipe from BBC Good Food)

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This is good family-friendly stuff. Easy to put together and nothing too challenging for junior palates.

Wine Suggestion: An alpine Chardonnay took our fancy tonight so we opened Cantina Colternezio’s Altkirch Chardonnay from the Südtirol – Alto Adige. With a lovely purity and precision this is both thirst quenching and comforting.

Roast salmon & potatoes with herby peas – serves 2 adults and 2 kids

  • 500g baby potatoes, halved
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 500g single piece of skinless salmon fillet (try and get the middle, chunky bit from a side of salmon if you can)
  • 2 lemons, halved
  • 250g frozen peas
  • 2 tbsp crème fraîche
  • 1 tbsp chopped dill or mint

Heat the oven to 200C/180C/gas 6.

Boil the potatoes for about 10 minutes or until just tender, then drain and leave to steam-dry in the pot.

Toss the potatoes with the oil and butter, then tip onto a baking tray and roast for 20 minutes.

Push the potatoes aside and add the salmon to the tray, add the lemon halves and season everything with salt and black pepper. Roast for 15 minutes or until cooked through.

Simmer the peas for a couple of minutes, then drain and tip into a warmed bowl. Add the crème fraîche and herbs.

Flake the salmon into chunks and serve with the potatoes and peas.

(Original recipe from BBC Good Food)

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A few tins and some spices and you’re pretty much sorted for this tasty weeknight curry. We served this with rice the first night, and chips the second. We also know it’s not tomato season at present but the fresh tomatoes are really more for texture than flavour here.

Tomato & chickpea curry – serves 4

  • 1 tbsp olive oil
  • 2 onions, finely sliced
  • 2 cloves of garlic, crushed
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 x 400g tin plum tomatoes
  • 1 x 400ml tin coconut milk
  • 1 x 400g tin chickpeas, drained and rinsed
  • 2 large tomatoes, quartered
  • a small bunch of coriander, roughly chopped

Heat the oil in a large pan and cook the onions for about 10 minutes or until softened.

Add the garlic and spices and keep cooking for another minute or two.

Add the tin of tomatoes, breaking them up with a spoon, then simmer for 10 minutes.

Add the coconut milk and season generously. Bring to the boil and simmer for a further 10-15 minutes or until thickened.

Add the chickpeas and fresh tomatoes and allow to warm through. Serve with some steamed rice and the coriander scattered over.

(Original recipe from BBC Good Food)

 

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Quite unusual in flavour and a slightly different method. The bitter Seville oranges make a good contrast to the sweet spice and are balanced by a slightly reduced sugar ratio.

Seville orange, vanilla & cardamom marmalade – makes about 5 jars

  • 1.2kg Seville oranges (approx 8)
  • 10 cardamom pods, seeded
  • 1 vanilla pod, split
  • 1 lemon, juiced
  • 850g preserving sugar

Halve one of the oranges and finely slice, removing pips as you go, then put into a large saucepan. Peel and finely chop the flesh of the remaining oranges (reserve the skin from three) and carefully remove and discard any pips. Add the chopped flesh and juice to the pan.

Trim any excess pith from the reserved orange skin, then finely chop into thin strips. Add this to the pan with the cardamom seeds and 400ml water. Also add the vanilla seeds and throw in the empty pod.

Boil for 10 mins until the skins are softening, then add the lemon juice and sugar, stirring constantly. Once the sugar has dissolved, simmer on low for 30-35 mins. Turn up the heat and boil to set for about 10-15 mins. The boiling point of jam is 105C but if you don’t have a jam thermometer, try the ‘wrinkle test’ and spoon some marmalade onto a freezer-cold saucer and leave for a minute. If it wrinkles when you poke it and has a fine skin on top, it’s ready. Pour the marmalade into sterilized jars, and store for up to a year.

(Original recipe from BBC Good Food)

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Mussels with green pepper, Pernod, tomatoes, feta and dill. This is an Albanian recipe that we found in Venice to Istanbul by Rick Stein. We don’t agree with the seafood and cheese rule anyway and this dish proves that it can work. Serve with crusty bread.

Wine Suggestion: Match with a white with a bit of body, but no oak. We chose an underrated Sylvaner by Sipp Mack in Alsace which was fresh with stone fruits and a racy minerality in the glass

Butrint Mussels – serves 2

  • 3 tbsp olive oil
  • 1 small onion, sliced
  • 1 clove of garlic, sliced
  • 1 small green pepper, sliced
  • 30ml of ouzo/Pastis (we used Pernod)
  • 600g mussels, scrubbed
  • 150ml passata
  • 75g feta cheese
  • ½ tsp chilli flakes
  • ½ tsp salt
  • a small handful of dill, chopped

Heat the oil in a large pan over a medium heat and sweat the onion, garlic and green pepper for 5 minutes.

Add the Pernod and the mussels, then cover with a lid and cook for about 5 minutes or until the mussels are starting to open.

Add the passata and feta and season with the chilli flakes, salt and some black pepper. Heat through for a minute or two, then serve scattered with the dill.

(Original recipe from Venice to Istanbul by Rick Stein, BBC Books, 2015.)

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This granola from Dishoom has only a hint of sweetness and is much more nutty with hints of butter and spice so it makes a great foil to any fresh or poached fruit (here with Nigella’s pomegranate-poached quinces). It’s also great with just some creamy yoghurt, we loved it. The kitchen smells incredible as it toasts!

Dishoom Granola – makes 10-12 portions

  • 200g rolled oats
  • 100g almonds
  • 80g cashew nuts
  • 75g pistachio nuts
  • 45g desiccated coconut
  • 70g sunflower seeds
  • 70g pumpkin seeds
  • 20g sesame seeds
  • 100g acacia honey
  • 100g unsalted butter
  • 1 tsp ground cinnamon

Heat the oven to 210C/190C fan/Gas 6-7.

Line two large baking trays with baking parchment. 

Mix the oats, nuts, desiccated coconut and seeds together in a big bowl. 

Put the honey, butter and ground cinnamon into a small saucepan and heat gently until the butter is just melted. Pour over the dry ingredients in the bowl and mix well. 

Divide the mixture between the baking trays and spread evenly, just a wooden spoon to pat it down. Put one tray in the oven and bake for 10 minutes. Remove the tray from the oven and mix well, then press it down again. Bake for another 5 minutes, then remove from the oven and allow to cool completely before you stir or move it. Repeat with the other tray. 

Store in an airtight container and use within a month. 

(Original recipe from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury Publishing, 2019.)

 

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You could have these for dessert with some crème fraîche but we like them for breakfast with yoghurt and granola.

Pomegranate-poached quinces – serves 6

  • 700ml pure pomegranate juice
  • 300ml cold water
  • 350g caster sugar
  • 3 fresh bay leaves
  • 1 tsp pink peppercorns
  • a few sprigs of thyme
  • pomegranate seeds, to serve (we skipped these)

Heat the oven to 160C/140C fan. 

Put the pomegranate juice, water and sugar into a heavy casserole with a lid. Stir well, then add the bay leaves, peppercorns and thyme. Put the casserole over a low heat and leave to warm gently. 

Peel, quarter and core the quinces and add to the pan with the pomegranate juice. 

Bring to the boil, then scrunch up a piece of baking paper, slightly bigger than the pan, then unscrunch again and press down on top of the quinces, tucking it in and up the sides of the pan. Cover with the lid and place in the oven. 

Cook for 1½-2 hours or until tender. Remove the lid and baking paper, then scoop out the quinces with a spoon. Strain the liquid, then return to the heat and bubble until reduced by half. Pour the liquid back over the quinces and leave to cool. Keep in the fridge until ready to eat, they keep well for a few days. 

(Original recipe from Cook, Eat, Repeat by Nigella Lawson, Chatto & Windus, 2020)

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It’s about this time of year when we usually get a bit tired of root veg and starting craving food more associated with Spring. Not so this year and largely due to Gill Meller who can do wonders with winter veg. Baked potatoes stuffed with celeriac didn’t sound super appealing to us but we can assure you these are delicious!

Wine Suggestion: a winter white called tonight: Jean-Michel Gerin’s La Champine Viognier from a young vineyard near their Côte-Rôtie and Condrieu vineyards. Great value from this top maker and while not as rich as their Condrieu it has charming fruit and a fresh purity.

Celeriac baked potatoes – serves 4

  • 4 large baking potatoes
  • 50g unsalted butter
  • 1 onion, thinly sliced
  • 4 cloves of garlic, thinly sliced
  • 1 small celeriac, peeled and cut into 2cm dice
  • a handful of dried ceps (or any dried mushrooms)
  • 100ml double cream
  • 100ml full-cream milk
  • 1 tsp dried seaweed flakes (these are optional but we used Dulse Flakes from Aran Islands Seaweed which you can buy online)
  • a handful of flat-leaf parsley, leaves picked and chopped
  • a handful of grated cheddar cheese

Start by baking the potatoes. We like to scrub them, then rub in a little olive oil and sprinkle over some salt. Bake at 220C for 20 minutes then turn the heat down to 200C and cook for 40-60 minutes, or until cooked through.

Remove the potatoes from the oven, cut them in half and scoop out the flesh, taking care not to damage the skins. Return the empty shells to the oven for 10 minutes to crisp up.

Meanwhile, heat a heavy pan over a medium-low heat. Add the butter and allow it to melt and start to bubble, then add the onion, garlic, celeriac and dried mushrooms. Season with salt and black pepper. Cook for 25-30 minutes, stirring often, until the celeriac is soft. If it starts to catch just add a splash of water and lower the heat. When the celeriac is nice and soft, add the cream, milk, scooped out potato flesh, seaweed flakes and parsley. Stir to combine and season again if needed.

Stuff the crispy potato skins with the celeriac mixture, then place on a baking tray and scatter over the grated cheese. Return to the oven for 12-15 minutes or until hot. Serve with a dressed green salad.

(Original recipe from Root Stem Leaf Flower by Gill Meller, Hardie Grant: Quadrille, 2020.)

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Such a simple and foolproof way of cooking rice from Ottolgenghi Simple. This gives a lovely texture and the salsa is delicious. We served with pulled lamb shawarma but it would be great with all sorts of dishes. 

Baked mint rice with pomegranate and olive salsa – serves 6

  • 400g basmati rice
  • 50g unsalted butter, melted
  • 800ml boiling water
  • 50g mint (leave 40g on the springs and shred the leaves of the remaining 10g for the salsa)
  • 150g feta, crumbled into 1-2cm pieces

FOR THE SALSA:

  • 40g pitted green olives, thinly sliced
  • seeds from a small pomegranate
  • 50g walnut halves, lightly roasted and roughly broken
  • 3 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 small clove of garlic, crushed

Preheat the oven to 230C fan or as high as your oven goes. 

Put the rice into a high-sided roasting tin, about 20 x 30cm. Season with ¾ tsp of salt and plenty of pepper, then pour over the melted butter and boiling water. Top with the mint sprigs and cover tightly with foil. Bake for 25 minutes, until the rice is fluffy and the liquid absorbed. 

Meanwhile, mix all of the salad ingredients, except the mint leaves, together in a bowl with ¼ tsp of salt. Mix well and set aside. 

When the rice is ready, pull the leaves off the mint sprigs and scatter them over the rice, then sprinkle over the feta. Just before serving, stir the shredded mint into the salsa and spoon over the rice. 

(Original recipe from Ottolenghi Simple, Ebury Press, 2018.)

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Meera Sodha’s daily Dal that she inherited from her mother. Nothing complex but very satisfying and like so many dishes, tastes better the next day. We served with rice, naan bread from the takeaway, yoghurt and mango chutney.

Daily dal – serves 4

  • 225g red lentils
  • 2 tbsp rapeseed oil
  • 12 peppercorns
  • 4 cloves
  • 1 onion, thinly sliced
  • 4 cloves of garlic, crushed
  • 6cm ginger, peeled and finely grated
  • ½ tsp chilli powder
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 400g tin plum tomatoes

Rinse the lentils in a sieve until the water runs clear then put into a deep saucepan with a lid. Add 600ml of cold water, then bring to the boil over a medium-high heat. Cover with the lid and simmer gently for 10-15 minutes without stirring, until tender.

Meanwhile, put the oil into another deep saucepan. When hot, add the peppercorns and cloves and stir-fry for a minute, or until fragrant, then add the onion and cook for 8-10 minutes, until golden. 

Add the garlic and ginger and stir-fry for another 4 minutes before adding the chilli powder, coriander, turmeric and salt. Stir well, then add the tinned tomatoes, crushing them with your hand, then cover and simmer gently for about 8 minutes. 

The tomatoes should look paste-like now with only a little juice. Add the lentils using a draining spoon, then pour in any remaining water that they were boiling in, a little at a time, or until the consistency is good. 

Cover the pan again and cook on a low heat for a final 10 minutes. 

Taste and season with salt and more chilli if you like. 

(Original recipe from Made in India by Meera Sodha, Penguin: Fig Tree, 2014.)

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We often end up with all sorts of odds and ends after cooking at the weekend. So a regular Monday night dinner for us is lots of veggie side dishes, all served together. It’s a bit like a roast dinner but you really don’t need the meat and you get to try lots of new dishes too. We served these with Cooleeney & tarragon cauliflower cheese, roasted parsnips and steamed sprouts. Don’t worry to much about the herbs, just use what you have, parsley on it’s own would be fine.

Sautéed potatoes with bacon lardons & persillade – serves 6 (easily halved)

  • 1kg potatoes, cut into 2cm pieces
  • 2 tbsp rapeseed oil
  • 300g smoked bacon lardons (we used pancetta)
  • 25g unsalted butter

FOR THE PERSILLADE:

  • small handful of flat-leaf parsley, chopped
  • 2tsp chopped chervil
  • 1 tarragon sprig, leaves chopped
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, crushed

Put the potatoes into a large saucepan, just cover with boiling water, then simmer for 5 minutes. Drain in a colander and leave to steam dry.

Mix all of the persillade ingredients together in a bowl and set aside.

Heat the oil in a large frying pan over a high heat, add the bacon or pancetta and cook for 8 to 10 minutes or until lightly caramelised. Add the potatoes, then the butter.

Season with salt and black pepper and cook for 10 minutes, stirring regularly, until golden brown all over. Stir in the persillade, then serve.

(Original recipe from BBC Good Food)

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We made this a little while ago because we had some spare ricotta in the fridge. It was a really tasty mid-week meal with great flavours; lovely with some greens on the side.

Wine Suggestion: Keep it simple and go for a lightly oaked Chardonnay, Domaine Ventenac’s Cuvée Carole is a old favourite that has a lovely light touch.

Stuffed chicken with lemon, capers & chilli – serves 2

  • 2 large chicken breasts, with skin on
  • 4 tbsp ricotta
  • zest of 1 lemon
  • 2 tbsp grated Parmesan
  • 1 tsp capers
  • 1 tsp crushed chilli flakes
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 400g tin chopped tomatoes
  • small handful of parsley
  • greens to serve or potatoes if you like

Heat the oven to 200C/180C fan/Gas 6.

Cut a slit in the side of each chicken breast, then use your fingers to make a pocket.

Mix the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and seasoning in a bowl. Push this mixture into the chicken breasts, then secure with a cocktail stick.

Place the stuffed chicken into an ovenproof dish, drizzle over 1 tbsp of the olive oil and season. Bake for 15-20 minutes or until cooked through.

Meanwhile, make the sauce. Heat the other tbsp of oil in a saucepan. Add the chopped garlic and cook gently for a couple of minutes. Add the tomatoes, season well, then simmer for about 10 minutes or until thickened.

Spoon the tomato sauce onto plates, top with the chicken and sprinkle over the parsley and the rest of the lemon zest.

(Original recipe by Jennifer Joyce in BBC Good Food Magazine, October 2012.)

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We don’t think you can covert sprout haters, but if you do like sprouts, you will love this! Serve with steamed rice.

Wine Suggestion: Albariño is not just great for seafood, its has versatility stamped into its very core and can be used for a good deal of food matching, like this dish here. Tonight’s wine was made by Pazo de Señorans, a distinct favourite in our house. Bone dry but with a lovely creamy core from the 5-6 months on lees.

Brussels Sprouts with Thai Flavours – serves 2-3

  • 400ml coconut milk
  • 1 tbsp Thai green curry paste, we use the Thai Gold brand
  • 1 green chilli, roughly chopped, then pounded in a pestle and mortar
  • 175ml chicken stock
  • 450g Brussels sprouts, cut in half, blanch in boiling salty water for 2 minutes, then drain in a colander and refresh under cold running water
  • 2 kaffir lime leaves, if you use dried ones you need to soak them in some warm water before using
  • ½ tbsp palm sugar
  • 2 tbsp fish sauce (nam pla)
  • 20 Thai basil leaves, regular basil will do if you can’t get Thai
  • 1 large red chilli, roughly chopped, then pounded in a pestle and mortar

Heat a wok over a gentle heat. Pour in 110ml of the coconut milk, then add the green curry paste and the green chilli and mix well.

Next, add the stock, the rest of the coconut milk, Brussels sprouts, kaffir lime leaves, palm sugar, fish sauce, half the basil leaves and the red chilli. Stir constantly over a medium heat for about 5 minutes or until the sauce boils and foams up. Reduce the heat and simmer, stirring all the time to avoid splitting, for about 10 minutes. The sprouts should be tender and the sauce slightly thickened.

Add the rest of the basil, season to taste and serve with steamed rice.

(Original recipe from Cook, Grow, Nourish by Darina Allen, Kyle Books, 2017.)

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This soup uses all store cupboard ingredients. You do need fresh coriander but we regularly have an almost full bag of this in the fridge and are happy to have this soup idea to use it up. We make soup almost every week in the winter months and this is definitely one of our favourites. The recipe is from Ottolenghi Simple where they suggest leaving it rough, which we did, but you can blend until smooth if you prefer.

Curried lentil, tomato & coconut soup – serves 4

  • 2 tbsp coconut oil or sunflower oil
  • 1 onion, finely chopped
  • 1 tbsp medium curry powder
  • ¼ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 4 cm piece of ginger, peeled and finely chopped
  • 150g red lentils, rinsed and drained
  • 1 x 400g tin of chopped tomatoes
  • 25g coriander stalks, roughly chopped, plus 5g picked leaves to garnish
  • 1 x 400ml tin of coconut milk

Put the oil into a large saucepan and put over a medium-high heat. Add the onion and fry for 8 minutes, stirring often, until soft and caramelised.

Add the curry powder, chilli flakes, garlic and ginger and keep frying for another 2 minutes, stirring all the time.

Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600ml of water, 1 tsp of salt and a lots of black pepper.

Pour the coconut milk into a large bowl and whisk gently until smooth. Set aside 4 tbsp to garnish the bowls, then add the coconut milk to the soup. Bring to the boil, then reduce the heat to medium and simmer gently for 25 minutes, until the lentils are soft abut still holding their shape. Add a bit more water – 100-150ml – if the soup is too thick.

Divide the soup between warm bowls and garnish with a drizzle of coconut milk and some coriander leaves.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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This was our last feast of 2020, the year that we cooked more than any other. It helped us to have a shared interest and something to entertain us in the evenings when we couldn’t do anything else. We miss sharing our food with friends and family but we’re hoping it will return before too long. We served this with Muhammara (a roasted red pepper and walnut dip), sumac yoghurt (see below) and a rice dish. You need to start a day ahead and in fact it works well if you cook the whole thing in advance and reheat to serve. 

Wine Suggestion: A gem of a discovery in 2020 after reading an article by Jancis Robinson was the Thymiopoulos, Jeunes Vignes de Xinomavro. A vibrant and exciting red from Náoussa in Greece this grape we’ll be exploring more as we found it had elegance, hints of Mediterranean sunshine and gentle, middle eastern spices.

Pulled lamb shawarma – serves 8

  • 3 onions, 1 roughly chopped and the other 2 cut into wedges
  • 2 heads of garlic, 1 cut in half horizontally, and 8 cloves from the other roughly chopped
  • 25g piece of ginger, peeled and roughly chopped
  • 20g parsley, roughly chopped
  • 1½ tbsp ground cumin
  • 1½ tbsp ground coriander
  • 2 tsp smoked paprika
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 3 tbsp cider vinegar
  • 60ml olive oil
  • 2-2.5kg lamb shoulder, on the bone
  • 700ml chicken stock
  • ½ a lemon
  • salt and black pepper

FOR THE SUMAC YOGHURT:

  • 200g Greek-style yoghurt
  • 60g tahini
  • 1½ tbsp lemon juice
  • 2 tsp sumac

Make the spice paste by putting the chopped onion into a food processor with the chopped garlic and ginger. Pulse until finely minced, then add the parsley and spices. Pulse for another few seconds, until just combined. Scrape down the sides, then add the vinegar, oil, 2¼ tsp of salt and plenty of black pepper. Pulse again to form a coarse paste, then transfer to a non-metallic container that can hold the lamb. 

Pat the lamb dry and pierce all over with a small, sharp knife. Put the lamb into the dish with the spice paste and coat generously in the mixture, so that it is covered on all sides. Cover with foil and leave to marinate in the fridge overnight. 

Take the lamb out of the fridge an hour before you start cooking so it comes to room temperature. 

Preheat the oven to 140C fan. 

Put the onion wedges and the halved garlic bulb into the centre of a large roasting tray and pour over the chicken stock. Sit the lamb on top of the veg, then cover tightly with foil and bake for 4 hours. Remove from the oven, discard the foil and continue to bake for another 90 minutes, increasing the temperature to 160C for the last 30 minutes. The lamb should be very soft and come away easily from the bone. Leave to cool for about 15 minutes, then shred the lamb directly into the pan juices. Transfer the lamb with the pan juices, onions and garlic cloves to a large serving bowl and squeeze over the lemon juice.

To make the sumac yoghurt, put the yoghurt, tahini, lemon juice, 2 tbsp water, the sumac and ¼ tsp of salt into a bowl and whisk well to combine.

Serve the lamb with the yoghurt alongside. We served with a rice dish and a dip but you can also serve with pitta breads, sliced tomatoes, red onions and herbs – a lamb shawarma sandwich.

(Original recipe from Falastin by Sami Tamimi and Tara Wigley, Ebury Press, 2020.) 

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